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Add a photoA little twist on the muffins my Mom made while I was growing up.
Ingredients
- 2 c. white wheat flour
- 2 c. whole wheat flour
- 1 tsp salt
- 2 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 4 eggs
- 2 c. granulated sugar, divided
- 1 c. butter
- 2 c. mashed ripe bananas, 4-5 bananas
- 1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Line muffin pans with paper cups and set aside.
- In a large mixing bowl, whisk together the flours, salt, baking powder, cinnamon and cardamom. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and 1 cup of sugar until light yellow and frothy.
- Meanwhile, in a microwave-safe mixing bowl, put the butter in for about 30 to 45 seconds. (You don't want it so melted that it starts to separate, just softened/melted enough to be whisked.) Now whisk in the other cup of sugar until well combined.
- Add the butter and sugar to the egg mixture. Beat on low speed, with the paddle attachment, until all is well combined and creamy.
- Beat in the mashed bananas.
- A little at a time over low speed, beat in the flour mixture.
- Once all of the flour mixture has been combined, beat in the vanilla extract. Once that is combined, pour into prepared muffin pans.
- Bake at 350 degrees F for 17 to 19 minutes. Let cool in the pans for about 5 minutes then turn out onto wire racks. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 36 servings | |
| Calories 151 | |
| Calories from Fat 51 | 34% |
| Total Fat 5.82g | 7% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 318mg | 13% |
| Potassium 72mg | 2% |
| Total Carbs 23.2g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 12.18g | 8% |
| Protein 2.39g | 4% |
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